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Roasted Thanksgiving Salad- Alton Brown

This week we had a lot of new recipes on our menu. I really enjoyed all the recipes. And, they all came from on location:Alton Brown: EveryDayCook. First, we had fish sticks, then pizza dough, and then finally Roasted Thanksgiving Salad.

The roasted Thanksgiving Salad was the healthiest of all, and actually really yummy! Think roasted veggies, quinoa, apples and pumpkin seeds in a mustard vinaigrette. This was a great side dish and I’ve had it a few days cold for lunch.

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Roasted Thanksgiving Salad (recipe adapted from Alton Brown: EveryDayCook)

Ingredients:
  • 2 lbs. of Sweet Potatoes, ~3 medium, peeled & cut into bite-sized pieces
  • 1 lb. of Parsnips, ~3-5, peeled & cut into bite-sized pieces (use the smaller ones as the large ones are too woody)
  • 1 Red Onion, small, diced
  • ¼ cup + 2 tablespoons of Olive Oil
  • 2 teaspoons of Kosher Salt
  • 1 cup of Quinoa, rinsed in cool water & drained
  • ¼ teaspoon of Cinnamon
  • 3 tablespoons of Apple Cider Vinegar
  • 2 tablespoons of Agave Nectar
  • 1 tablespoon of Dijon Mustard
  • 2 medium Gala Apple, cut into bite-sized pieces
  • 1/2 cup of roasted Pepitas
Instructions
  1. Preheat your oven to 425 degrees.
  2. Place the sweet potatoes, parsnips, and red onion on a baking sheet pan lined with a silpat mat or parchment paper. Drizzle with 2 tablespoons of olive oil and 1 teaspoon of salt. Roast for 15 minutes, toss and then roast for 10 more minutes or under the veggies are golden and tender.
  3. While the vegetables are roasted, prepare the quinoa. Boil 2 cups of of water and ½ teaspoon of salt in a saucepan. When boiling, whisk in the quinoa and cinnamon. Cover and reduce heat to low and simmer for 15 minutes. Remove from the heat and let cool, still covered, for 5 minutes. Fluff with a fork.
  4. For the vinaigrette, combine the remaining ¼ cup of olive oil, vinegar, agave nectar, mustard, and ½ teaspoon of salt in a jar with a lid, shake to emulsify.
  5. Toss the vegetables, quinoa, and dressing together in a large bowl. Top with apples and pepitas just before serving.

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I ended up doubling my dressing since I used more sweet potato, parsnip and apple than was originally called for in the recipe. You easily could change the veggies in this recipe, carrots would make a nice addition and add a bit more sweetness.

Richard and I both enjoyed this and said that the apple and pumpkin seeds added a nice texture to the recipe. I was thinking that if you put wheat berries into this for 1/2 the quinoa you would add in a chewy texture and an additional ancient grain.

The original recipe called for thyme and sage, but I didn’t add these to mine. I can see how they would add to the Thanksgiving feel, but since we were making it in April I didn’t see the need for it to feel Thanksgiving. It also used maple syrup instead of agave nectar, I only have cheap fake maple syrup and didn’t want to use that in this dish, plus it was almost gone. I figured it was looking to add sweetness as much as anything so that’s why I used the agave nectar.

I’m ready to start adding more veggie heavy dishes to our menu. The dish could be used all year long and is hearty enough, in my opinion to be used as a main dish. I served it with grilled chicken.

There is nothing new on our menu this week. Life is going to be busy for the next few weeks so I’m not sure how many new dishes we will see, but you never know.

Hope you enjoy your Friday Eve!

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9 thoughts on “Roasted Thanksgiving Salad- Alton Brown

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